Cauliflower Rice
10 minutes
7 minutes to 9 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 38 |
| Fat: | 4 g |
| Carbohydrates: | 2 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 211 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1 clove1 clove 1 cloveGarlic, minced
- 1 Tbsp1 Tbsp 1 TbspOrganic Coconut Oil
- 1 head1 head 1 headCauliflower
- 1/2 cup1/2 cup 1/2 cupYellow Onion, chopped
- 1/2 tsp1/2 tsp 1/2 tspHimalayan Pink Salt, to taste (and black pepper, if not following AIP)
- 1 tsp1 tsp 1 tspPrimal Palate Garlic & Herb Seasoning, (sub: 1/2 tsp himalayan pink salt)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse cauliflower under cool water and pat dry.
- Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains). Using a food processor to pulse the cauliflower to desired texture works as well.
- Heat the coconut oil in a skillet over medium heat.
- Sauté the onion and garlic for 3–4 minutes, or until the onion is relatively translucent.
- Add in the cauliflower rice and continue to sauté for 4–5 minutes.
- Season with salt and pepper, and serve.
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